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Across 2. Large blocks of cheese can grow this over a short period of time 8. Made by thickening and seperating milk into curd and whey 10. Myplate suggested servings of dairy 11. Chemical reaction that slowly splits complex compounds into simpler substances 12. Source of protein that contains all 9 essential amino acids 14. Milk sold in a powder form without water or fat 15. Using heat to kill bacteria in milk to avoid disease or spoiled milk 16. Milk sold in a can with more than half of the water removed 20. Burning milk proteins because its being cooked at too high of a temperature 21. Essential vitamin to help our bones absorb calcium 22. Natural form of sugar that can be found in dairy products 24. Cheeses should be cooked at this temperature

Down 1. The process of breaking down fat in milk and remixing it evenly through in milk 3. Canned milk with more than half of the water removed and added sugar 4. Cheese that is aged 5. Cheese should not be cooked; it should do this 6. Fresh milk processed at a very high temperature to keep at room temperature 7. Cheese that is fresh and not aged 9. Thinkening milk by using heat or acid 13. Breaking down milk proteins causing them to bind together into a solid 15. Cheese that is blends of aged cheeses 17. Milk that seperates into curds and whey due to adding too quickly to heat 18. Helps build strong bones and teeth 19. Milk and unripened cheeses should be used in this many weeks 23. Canned, powder, and UHT should be stored in this kind of condition